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fall squash salad with maple white wine vinaigrette

11/20/2016

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Fall Squash Salad with Maple White Wine Vinaigrette | www.thealiconklin.com
     Can you believe we are already in the homestretch of fall? Feels like I was at the beach soaking up the sun just yesterday! And suddenly Thanksgiving is only a few days away. How?!

     Thanksgiving coming up means I'm going to want to balance out the heaviest meal of the year with plenty of light meals. This fall-themed salad is the perfect meal in the days leading up to the holiday season. Plus it's a great healthy addition to your Thanksgiving spread if you make a large batch of it!
Fall Squash Salad with Maple White Wine Vinaigrette | www.thealiconklin.com
     The idea for this salad came about because I was having a huge craving for goat cheese that day. I *could* have eaten a log of it solo, but I knew it would be better to have some type of food to combine it with. 

     As I was shopping for the ingredients, I had intended on grabbing plain goat cheese. But then I noticed that there was a pumpkin spice goat cheese (of course, right?). Now, I'm not one who jumps on the pumpkin spice train. I don't care about pumpkin spice lattes or go insane for pumpkin pie. However, something about this goat cheese made me want to try it. The flavors in the end went really well with the squash and the vinaigrette - so if you can get pumpkin spice goat cheese, do it! Otherwise plain totally works, or you could even try it with cranberry cinnamon goat cheese. All of these flavors will still make for a fantastic fall salad!

     The maple white wine vinaigrette is absolutely delicious, by the way. I might just need to make that year round with all sorts of salads. I hope you enjoy it as much as I do!
Fall Squash Salad with Maple White Wine Vinaigrette | www.thealiconklin.com
Fall Squash Salad with Maple White Wine Vinaigrette
Prep Time: 5 minutes
Cook Time: n/a (unless roasting butternut squash, then about 30 minutes)
Servings: salad for 1

You Will Need:
  • 1 bowlful mixed baby greens
  • 1/3 cup diced roasted butternut squash, warmed
  • 2 TBS goat cheese (pumpkin spice, plain, or cranberry cinnamon)
  • 1 TBS raw shelled pumpkin seeds
  • 1 TBS extra virgin olive oil
  • 2 tsp white wine vinegar
  • 2 tsp dark maple syrup
  • 1/4 tsp garlic powder
  • salt and pepper to taste
  1. Place the mixed baby greens in a small bowl. Sprinkle the warmed squash, goat cheese, and pumpkin seeds on top. (If roasting the butternut squash, cut into 1/2 inch pieces roast in a 350 degree oven for about 30 minutes, tossing halfway through).
  2. To make the vinaigrette, combine olive oil, white wine vinegar, maple syrup, garlic powder, and salt and pepper in a small dish and whisk to combine. Pour over the top of the salad. Enjoy!
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    Ali is a Brooklyn based blogger and Certified Health Coach with the Institute of Integrative Nutrition, providing you with recipes to inspire you to cook more at home! She is a firm believer in knowing that eating healthy can be made easy and inexpensive if you simply know how to cook and understands that for the average person there needs to be balance between "healthy" and "unhealthy". Whether you are looking for easy weeknight recipes, delicious snacks, or want to try something new, Ali's recipes are easy to follow at all skill levels! For more info about Ali and her offerings, check out the About page.

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